Vol. 12, Issue 1 (2023)

Author(s):
Sadaf T, Dr. Gadhe KS, Anerao KK, Snehal G and Dr. Ilyas M

Abstract:
Sorghum (Sorghum bicolor L. Monech) is one among the five major cereals of the world. Sorghum also known as jawar or milo, is a major cereal crop in the semi-arid and arid regions of Africa and Asia where it is used in the preparation of several traditional foods. It is heat and drought resistant than most other cereals. Sorghum is a gluten free grain tolerated by patients with celiac disease that has potential in the gluten free food market. Despite considerable scientific progress in understanding celiac disease, to date, a strict gluten free diet for life is the only treatment for patients with celiac disease. With an increasing number of people being diagnosed with celiac disease and with the market for gluten free products growing, there is a great opportunity to create new products using sorghum flour. There are many sorghum hybrids that have not been characterized for grain, flour or end‐ product quality. Therefore, understanding the quality attributes of sorghum varieties is critical in translating to end product use. The results have shown that sorghum hybrids can differ in kernel and flour characteristics, which could help predict end‐ product quality and application in gluten free products. Maltodextrin used as fat replacer due to its low calorie content as compare to hydrogenated fat. The yield of maltodextrin prepared by acid hydrolysis method was greater than the enzyme hydrolysis method. Demand for ready to eat processed foods with better shelf life, satisfying taste, ease of palatability high nutritional quality and low calories is increasing throughout the world because of growing urbanization, economy and increased employment in industrial and day to day changing life style of people.